These scrolls are a great portable food option, enjoy them at picnics, BBQs, parties, or as part of a packed lunch at school or work. Be sure to organise a warm area for proofing the dough before starting this recipe, this will save time and so make a simple recipe, too easy!
Place FATE mix, yeast, salt, xanthan gum, and bread improver into a mixing bowl. Stir to combine.
In a jug, combine oil, water, and Parisian. Pour into the bowl with the dry ingredients.
Using electric beaters, mix 1-2min., until mixture comes together and forms a dough. Using a small spatula, scrape any dough from beaters.
Dust a clean workbench, with extra FATE. Turn dough onto the dusted surface, knead gently 1-2 min., until a smooth ball is formed. Place dough back into the mixing bowl, cover with cling film so that dough is sitting in an airtight environment. Cover with a tea towel, set aside in a warm place to proof; 30min (mixture should approx. double in size).
Meanwhile, heat oven to 200°C., and line with baking paper, a greased, approx 20cm x 25cm, 4cm deep, baking tin. Place oil in a large frying pan, heat to high. Stir-fry, onion 5min., until just starting to soften., reduce heat to low, simmer covered, stirring occasionally, 15min., until onion very soft and golden. Set aside.
Place proofed dough onto a FATE dusted workbench. Using a rolling pin, gently roll dough into a flat, 20cm x 30cm rectangle. Spread evenly with tomato paste, basil, softened onion, and cheese.
Starting from the long end, roll up to enclose the filling. Glaze dough surface with extra oil. Cut into 12 even-sized slices. Place scrolls into prepared tin; cut-side up. Glaze surface with a little extra oil.
Bake 30-35min., until golden and scrolls sound hollow when tapped on the top. Serve warm or at room temperature.
Leftovers store well if kept in an airtight container for up to 2-3 days.